Raspberry Chicken

This is one of my many attempts to eat healthier. I’m trying y’all, I really am. If it weren’t for the fact that I play roller derby and workout a lot, I would likely weigh a bit more than I do now. But, that’s really besides the point.

I’m here to share this wonderful recipe with you. Every other time that I’ve made this, I ate it with vegetables on the side. This time I thought I’d try it on top of a salad. I highly recommend this as the raspberry sauce from the chicken served as a wonderful dressing! Cut up a few fresh raspberries, toss em in, and you’ve got a great dish.

Ingredients:
1 tablespoon oil
1/2 cup chopped red onion
1 teaspoon fresh minced thyme
2 boneless chicken breasts
1/3 cup seedless raspberry preserves
2 tablespoons balsamic vinegar
1 teaspoon salt, divided
1/4 teaspoon pepper

Directions:
Season chicken breasts with half of the salt and the thyme. Heat oil in a large skillet until hot and add chicken and onions. Cook the chicken for ~7 minutes on each side or until done. Remove chicken from the pan leaving the onions and any remaining oil.

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Reduce the heat. Add the remaining salt, pepper, vinegar, and preserves. Stir the mixture until the preserves are melted and to a nice, runny consistency.

Spoon the raspberry mixture over the chicken breasts and enjoy immediately because it’s delicious.

Linking up with Blood Mary’s Count as a Salad, What’s Cooking Wednesday’s and Chef in Training

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    3 comments on “Raspberry Chicken”

    1. Omgsh this look so yummy!!! I def. want to give it a try!

      Tori
      FashionBlingGirlyThings

    2. MMMMM looks delicious! I am definitely going to try it. Thank you so much for sharing such a fabulous recipe.